Apple apricot butter brie sandwich: Apricot Jam Recipes

Apricot Jam Recipes

Apricot jam is a sweet, tangy spread perfect for toast, pastries, or even as a glaze for meats. Whether you prefer a classic jam, a spiced version, or a unique combination with other fruits, apricot jam is a must-have in your kitchen. Here are three different ways to make apricot jam at home, with step-by-step instructions and helpful tips.

### 1. Classic Apricot Jam (No Pectin)

This simple, traditional apricot jam uses just three ingredients—apricots, sugar, and lemon juice. The natural pectin in apricots helps thicken the jam without any added pectin.

#### **Ingredients:**

- 2 lbs (900g) fresh apricots, pitted and chopped

- 3 cups (600g) granulated sugar

- 2 tbsp lemon juice

#### **Instructions:**

1. **Prepare the apricots:** Wash, pit, and chop the apricots into small pieces.

2. **Macrate the fruit:** In a large bowl, mix the apricots with sugar and lemon juice. Let the mixture sit for about an hour to release the fruit’s natural juices.

3. **Cook the jam:** Transfer the mixture to a large saucepan and bring it to a gentle boil over medium heat, stirring often.

4. **Simmer and thicken:** Lower the heat and let the jam simmer for 25–30 minutes, stirring occasionally to prevent burning.

5. **Test for doneness:** To check if the jam is ready, place a small spoonful on a cold plate. If it wrinkles when pushed with your finger, it’s done. If not, continue simmering for a few more minutes.

6. **Jar and store:** Pour the hot jam into sterilized jars, leaving about 1/4 inch of space at the top. Seal with sterilized lids and process in a boiling water bath for 10 minutes if storing long-term.

#### **Tips:**

- If you prefer a smoother jam, use an immersion blender to blend it slightly.

- Store unopened jars in a cool, dark place for up to a year. Refrigerate after opening.

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### 2. Spiced Apricot Jam (With Cinnamon & Cardamom)

This version adds warmth with cinnamon and cardamom, making it a great spread for fall and winter.

#### **Ingredients:**

- 2 lbs (900g) fresh apricots, pitted and chopped

- 3 cups (600g) granulated sugar

- 2 tbsp lemon juice

- 1 tsp ground cinnamon

- 1/2 tsp ground cardamom

#### **Instructions:**

1. **Prepare the fruit:** Wash, pit, and chop the apricots into small pieces.

2. **Mix with sugar and spices:** In a bowl, combine the apricots, sugar, lemon juice, cinnamon, and cardamom. Let sit for 30–60 minutes.

3. **Cook the jam:** Pour the mixture into a heavy-bottomed saucepan and bring it to a boil over medium-high heat. Stir frequently.

4. **Simmer:** Reduce heat and let it cook for about 30 minutes, stirring occasionally. The jam should thicken and develop a rich golden color.

5. **Check the consistency:** Test the jam by placing a spoonful on a cold plate. If it holds its shape, it's ready.

6. **Store the jam:** Pour into sterilized jars, seal tightly, and store as needed.

#### **Tips:**

- Adding a pinch of nutmeg or cloves can enhance the spiced flavor.

- This jam pairs well with toast, pancakes, or even roasted meats.

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### 3. Apricot & Peach Jam (Fruity Combination)

If you love a mix of flavors, this apricot and peach jam balances the tangy taste of apricots with the sweetness of peaches.

#### **Ingredients:**

- 1 lb (450g) fresh apricots, pitted and chopped

- 1 lb (450g) fresh peaches, peeled, pitted, and chopped

- 3 1/2 cups (700g) granulated sugar

- 3 tbsp lemon juice

- 1/2 tsp vanilla extract (optional)

#### **Instructions:**

1. **Prepare the fruit:** Wash, peel, pit, and chop both the apricots and peaches.

2. **Macrate the mixture:** In a large bowl, mix the fruits with sugar and lemon juice. Let it sit for about an hour to help release juices.

3. **Cook the jam:** Transfer the mixture to a saucepan and bring it to a boil over medium heat. Stir frequently to prevent burning.

4. **Simmer and blend:** Reduce heat and let it simmer for about 30–35 minutes. If you prefer a smoother jam, mash the fruit or blend it slightly.

5. **Check doneness:** Use the plate test to see if the jam is ready.

6. **Add vanilla (optional):** Stir in vanilla extract just before jarring for extra flavor.

7. **Jar and store:** Pour into sterilized jars and seal.

#### **Tips:**

- To peel peaches easily, blanch them in boiling water for 30 seconds, then transfer to ice water. The skins should slide off easily.

- This jam is fantastic on biscuits, croissants, or even as a filling for cakes.

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### **Frequently Asked Questions About Apricot Jam**

**1. Can I use frozen apricots for jam?**

Yes, you can use frozen apricots. Let them thaw and drain excess water before cooking.

**2. How do I make jam without sugar?**

Substitute sugar with honey, maple syrup, or a sugar alternative like stevia. The texture may vary, so use a thickening agent like chia seeds or pectin.

**3. Why is my jam runny?**

Your jam might be undercooked. Simmer for longer or add pectin if needed. Also, jam thickens as it cools, so give it time.

**4. How long does homemade apricot jam last?**

Unopened jars last up to a year in a cool, dark place. Once opened, refrigerate and use within 3–4 weeks.

**5. Can I make jam without lemon juice?**

Lemon juice helps preserve the jam and balance sweetness. If you don’t have lemon juice, substitute it with citric acid or another acidic juice like orange or lime.

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